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Sweet Potato Pie #2

ingredients

serves: 8
250 g fresh shortcrust or dessert pastry
375 g sweet potato, peeled and cut into 1 cm dice
1/4 cup (50 g) 2 oz soft brown sugar
2 tbsp (25 g) 1 oz brown sugar
1/2 medium size egg, beaten until frothy
1 tbsp double cream (heavy cream)
1/2 oz (15 g) 1 tbls unsalted butter, at room temperature
1 tbsp vanilla extract
1/4 tsp salt
1/4 tsp ground cinnamon
large pinch allspice
large pinch ground nutmeg
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
200 g syrup
2 medium size eggs
2 tbsp (25 g) unsalted butter, melted
2 tsp vanilla extract
pinch ground cinnamon
100 g pack pecan halves

method

1. Preheat the oven to 180°C (350°F) Gas Mark 4..

2. Line a 20 cm pie tin with the pastry. Prick the base and leave in a cool place.

3. Cook the sweet potato until soft, drain well then mash and sieve. Add the remaining pie ingredients and beat for 2-3 minutes. Spoon the mixture into the pastry base.

4. To make the syrup, combine all the ingredients together in a large bowl and beat until smooth, for a minute. Stir in the pecan halves.

5. Pour the mixture carefully over the pie base.

6. Bake for about 1 3/4 hours, a skewer should come out clean when inserted in the centre of the pie. Leave to cool before serving.

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